Friday, December 10, 2010

Butterscotch-Filled Poinsettias

Here's another from the Southern Living Cookies and Candy Book. A Spritz sandwich cookie - yum!

I had a lot of fun with the group at the Prospect Heights PL last night, though driving home in the blowing snow was an adventure! The older son went back to school today, though both still seem a bit week. Not much planned this weekend except getting reach for Christmas. What are you doing? Baking?

Butterscotch-Filled Poinsettias

1 c. soft butter

1 c. sugar

1 egg

2 tsp. lemon juice

1 tsp. vanilla

3 c. sifted flour

1/2 tsp. baking powder

1/4 tsp. salt

Red food coloring

Butterscotch morsels

Butterscotch Filling

Cream the butter and sugar in a bowl and beat in egg, lemon juice and vanilla. Sift the flour, baking powder and salt together. Add to creamed mixture and blend until smooth. Add enough food coloring for a poinsettia red. Pack into cookie press with swirled flower plate (love that die) and press onto ungreased cookie sheets about 1 inch apart. Press a butterscotch morsel in center of half the cookies. Bake in 375 degree oven for 12 - 15 minutes, then cool. Spread about 3 tsp. Butterscotch Filling on smooth side of cookies without morsels and top with remaining cookies, morsel side up. About 3 dozen filled cookies.

Butterscotch Filling

1 6-oz. package butterscotch morsels

1 3-ox. package cream cheese

1/4 tsp. salt

1 tsp. vanilla

2 1/2 c. sifted confectioners' sugar

Melt the butterscotch morsels over hot, not boiling, water, then remove from water. Mash the cream cheese with salt and vanilla and blend with melted morsels. Blend in confectioners' sugar.

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About Me

Amy Alessio unleashes her extensive vintage cookbook and craft pattern collection on the unsuspecting public through her presentations and this blog. Mystery author Molly MacRae guest blogs with an unusual recipe every First Monday.